- Servings: 3-4
- Preparation time:5-7 minutes.
- Boiling time: 15 minutes.
- Frying time: 7-8 minutes.
- Cooking time: 15 minutes.
- Total time: 45 minutes
Here I am going to introduce the vegetable which I tried last week for the first time. Have you ever heard of “Shevla Bhaji (Dragon Stalk Yam/Jangali Suran)”?
Honestly I had no clue, never herd about this vegetable before this Monsoon. My husband bought the veggies from local market, Navi Mumbai, Maharashtra. He told me” this is exotic vegetable from Maharashtra; not cultivated by anybody, just pop up in the hills and forest with first rain. Available only 10-15 days during start of monsoon. Originally discovered and consumed by Maharashtrian Worli tribes community.
He made a call to one of his Maharashtrian family friend, the English name of the vegetable and how to cook recipe.
Nutritionist Rujuta Diwekar’s opinion eating seasonal veggies and fruits is foundation of good health and Maharashtra is blessed with Shevla Bhajji (A long, stem-like vegetable, it had an off-white body and deep red towards the base). The Bhajji restore the gut bacteria and boosting immunity.
Here I am sharing the recipe for you…
- Shevla:- 1 bunch (finely chopped)
- Kakda: 4-5 no.
- Onion: 2 no.( Medium size)
- Ginger: 2” piece
- Cumin: 1/2 tsp
- Bay leaf: 1-2 no.
- Cinnamon: 1” stick.
- Black Cardamom: 1 no.
- Clove: 2-3 no.
- Ghee (Clarified Butter): 1 teaspoon
- Red chilli powder: 1/2 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Garam Masala powder: 1/2 tsp
- Salt: 1 teaspoon
- Oil: 4 tablespoon
- Green chilli: 2 no.
- Kokum: 3-4 no.
- Discard the tough layer of outer leaf as well as lower orange part of the shevla stalk.
- Use only the upper pink or pale yellow stalks portion. Slice horizontally, keep aside into bowl filled with water.
- Chop onion and green chilli, keep aside.
- Grind kokum with green chilli , make fine paste, keep aside.
- Take a Kadhai with one litre of water, heat on medium flame. When water starts to boil, add sliced Shewle continue to cook for 15 minutes or until 80% done, strain it, keep aside.
- Heat a frypan with oil; add bay leaf, whole Garam Masala and cumin, sputter for few seconds, add chopped onion. When onion starts to become brown; add powder masala, give a good mix.
- Add boiled Shevla: continue to cook on lower flame with lid on for 2-3 minutes, add salt and kokum paste, continue to stir fry for couple of minutes.
- Add half cup of boiled water; continue to cook for 15 minutes on lower flame with lid on.
- Add Garam masala powder and ghee, fresh curry leaves should be added last.
- Serve hot with Rice or Bhakhari/ Chapati.